Date(s) - Thursday, Jul 29, 2021
6:00 pm - 8:30 pm
Cornell Cooperative Extension will hold a Food Preservation Educational Series via Zoom.
Register for one or all of these free classes taught by Diane Whitten, CCE Nutrition Educator and Cornell Certified Master Food Preserver for Cornell Cooperative Extension of Saratoga County.
For additional information contact Diane at email@example.com.
If you’ve never used Zoom before, learn the basics of joining a Zoom meeting at this site.
Tuesday, June 29, 6:00 PM – 8:30 PM
Learn how easy and fun it is to make your own kombucha and jun. Jun is a tea fermented with honey. Health benefits of the probiotic bacteria in fermented teas will be discussed. Includes a demonstration.
Thursday, July 29, 6:00 PM – 8:30 PM
Learn how to pickle cucumbers and other vegetables, plus techniques for making a crisp pickle. This class will cover the basics of canning in a boiling water bath or steam canner, including equipment needed. Includes a demonstration.
Thursday, August 5, 6:00 PM – 8:30 PM
Learn the procedures for safely canning low-acid foods, such as vegetables, meats, and soups in a pressure canner. Includes a demonstration of canning green beans. Also, learn about the different types of pressure canners.
Tuesday, August 17, 2021, 6:00 PM – 8:30 PM
Learn how to can whole and diced tomatoes, plus make salsa. This class will cover the basics of canning in a boiling water bath or steam canner, including equipment needed. Includes a demonstration.
Thursday, September 9, 2021, 6:00 PM – 8:30 PM
Apples can be preserved through canning, freezing, and dehydrating. Includes a demonstration of making and canning applesauce, plus directions for freezing or canning your own apple pie filling.
Thursday, October 7, 2021, 6:00 PM – 8:30 PM
Learn how to safely make your own jerky in an oven or food dehydrator. Canned meat is tender and makes a quick meal. Learn the steps to safe pressure canning, a process that can be used for preserving vegetables and soups too. Includes a discussion of proper freezing procedures and materials, plus a demonstration of canning meat,